Well, we fell behind getting the recipes posted last week so this is catch-up. Enjoy!
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| Theodore Roosevelt National Park, N. Dakota |
Sat (L) leftover catfish stew (S) Glazed meatloaf
Sun (L) general leftovers (S) meatloaf
Mon - meatloaf
Tues (Husband out) me - Olive Garden take-out
Wed (Husband out) me - leftover Olive Garden
Thurs -
Fri -leftover Olive Garden
Lunches - hummus sandwiches
I had a hankering for meatloaf. I had everything on hand but a pound of ground beef. Easily added to Friday's grocery shopping list and I was set.
A couple of modifications to this recipe: I don't own an 11 cup food processor so everything was done by hand. I swapped out ketchup for some chili sauce I had in the fridge - I LOVE the flavor of chili sauce so I recommend going with that. I did add some leftover green pepper in the fridge - perfect place to use it up.
I had my doubts about the whole broiling bit (mostly because I don't have good luck broiling things), but it worked well and I had a lovely thick glazed on top. When all was said and cooked, this was good. This hit the spot, I had plenty of leftovers for the week (serves 8 would be a good estimate), and this would be perfect for family or informal company. Highly recommended.
Serves 6-8.
Glaze
1 cup chili sauce
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| photo from cookscountry.com |
¼ cup packed brown sugar
2 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
1/2 green pepper, chopped fine
2 garlic cloves, minced
⅔ cup Saltine crackers, crushed (about 17 crackers)
1 pound 90-percent lean ground beef
1 pound ground pork
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon dried thyme
⅓ cup finely chopped fresh parsley
Salt and pepper
MAKE GLAZE
Whisk all ingredients in saucepan until sugar dissolves. Reserve ¼ cup glaze mixture, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
COOK VEGETABLES
Line rimmed baking sheet with foil and coat lightly with cooking spray. Heat oil in nonstick skillet over medium heat until shimmering. Cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
PROCESS MEAT (I don't have a food processor, so I smashed saltines in a ziploc bag, then combined everything by hand).
Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. Transfer meat mixture to bowl with cooled onion mixture. Add eggs and yolk, mustard, Worcestershire, thyme, parsley, 1 teaspoon salt, and ¾ teaspoon pepper to bowl and mix with hands until combined
BROIL
Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9- by 5-inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush 2 tablespoons uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
BAKE
Transfer meatloaf to middle rack and brush with remaining uncooked glaze. Reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes. Transfer to carving board, tent with foil, and let rest 20 minutes. Slice and serve, passing cooked glaze at table.
Sweet Cream Biscuits with Strawberries (Edible Austin magazine, Mar/Apr 2020)
This magazine arrived with our Texas wine club shipment and several recipes popped out at me. As grocery shopping day was imminent, and all really needed was berries and whip cream, this was a go. A very tasty recipe, pretty easy to assemble, and made enough for 8-12 servings. Which, honestly, was a bit much for two of us, even after I served some to my Folks.
One teeny observation, there was no salt in the biscuit recipe and I could tell almost immediately. I recommend adding a small amount just to help all the flavors behave.
Recommended!
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| photo from edibleaustin.com |
large biscuits or 12 small
For the strawberries:
1/2 c. granulated sugar
1/4 c. water
2 T vanilla bean past or 1 whole vanilla bean pod, seeds scraped
1 lb strawberries, trimmed and diced
For the biscuits:
3 c. all-purpose flour
4 t. sugar
1 T. baking powder
1/4 t. baking soda
1/4 - 1/2 tsp salt (not in original recipe, but I thought after, they really needed a bit of salt)
2 c. plus 1/4 c. heavy whipping cream.
1/4 c. turbinado sugar,
Homemade whipped cream option:
1 1/2 c. heavy whipping cream
Assemble the strawberries:
In a large heat-proof bowl, combine the sugar and water. Microwave in 30-second increments, stirring in between until the sugar is completely dissolved. This can also be done on the stove-top over low heat. Allow to cool. Add the vanilla paste (or vanilla bean seeds) and strawberries. Set aside.
Assemble the biscuits:
Preheat the oven to 450* an line 2 baking sheets with parchment paper.
In a large bowl, combine flour, sugar, baking powder baking soda (and salt). Whisk together. Gently stir in 2 cups of the cream into the flour mixture until a soft dough forms. Be careful not to overmix.
Drop dough onto prepared baking sheets. Brush with the remaining 1/4 cup heavy cream and sprinkle evenly with turbinado sugar. Bake for 10-12 minutews or until the tops are golden brown an sugar has caramelized. Allow to cool slightly and transfer to a cooling rack.
Assemble the whip cream:
Vigorously whisk the heavy cream (by hand, with a hand mixer, or use a stand mixer) in a large bowl until stiff peaks form. Whisk in a few tablespoons of the strawberry sugar liquid adjusting to taste.
Assemble the biscuits:
Gently split each biscuit with a fork and top with a dollup of cream and spoonfuls of tablespoons of the strawberries, draining off the liquid.
Recipe notes: Biscuits will keep in an airtight container for up to one day. To serve the next day, refresh biscuits in a 350* over for 3 minutes. You can perpare the straberries up to two days in advance, and we recommend using any leftover syrup for cocktails or lemonade.
Broccoli and Cashew Salad (modified from Julia's Album blog)
I had this pinned for a while and decided this would be a good accompaniment alongside grilled brats over the weekend. Something different than potato salad at any rate. Because I decided to make this at the last minute there was no way I was getting a ripe pear, so I skipped, which was kinda a bummer. I also don't care for onion in my salad so I skipped. Cashews get sprinkled on top before serving so I don't end up with soggy cashews. Very off-putting.
All-in-all, this was good. The dressing was runnier than I care for, but the flavors were all there. I also forgot to add my cashews when I served the leftovers. Argh! If you're adding a pear, you'll need to plan in advance so your pear has time to ripen a bit. Recommended.
Serves 6-8 (I had closer to six servings)
Creamy Salad Dressing:
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| photo from juliasalbum.com |
1/2 cup sour cream, kefir or Greek yogurt
2 tablespoons lemon juice
1/4 cup honey , softened or warmed up
1/4 teaspoon salt
Salad:
5 cups broccoli florets , chopped into small bites
1 apple , cored and diced
1 pear , cored and diced
1 cup cashews , toasted or roasted
1 cup dried cranberries
In a large bowl, combine together chopped broccoli, diced apple, diced pear,
In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
Add the dressing to the broccoli salad and stir everything together.
Top with cashews before serving.
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